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Serve only the best to your family this Easter. We guarantee our quality and will not be undersold on price.


Ask our knowledgeable butchers to help you choose the best options for your family dinner or look for these Ham varieties availabe in your store (1/2 or whole):
  • GIANT brand Bone-in Ham
  • GIANT spiral ham
  • GIANT butt portion ham
  • GIANT shank portion ham
  • Nature's Promise spiral ham
  • Mash butt portion ham
  • Mash shank portion ham
  • Sugardale semi-boneless ham
  • Hillshire spiral ham
  • Kunzler turkey ham
  • Kunzler ham
  • Jr. Johnson Country hams
  • Berks boneless ham
  • Esskay spiral ham
  • Esskay bone-in ham
  • Hatfield boneless ham
  • Superior tavern ham
Cooking Tips
  1. Select an Appropriate Roasting Pan - Make sure the pan you choose is large enough to hold your ham. If the meat is touching the sides of the pan, it is too small. Steam needs to escape from the meat to create a crispy outer layer. Basting occasionally will also keep the inner meat juicy and tender.

    Slices of ham can dry out easily. Try baking your ham with additional vegetable or ham broth to make sure it stays tender. After your meal is finished, store leftover ham with some of the juices to keep it moist in the refrigerator.

  2. Infuse Complementary Flavors - Pairing the ham with a fruit or sugar sauce is a great way to add flavor. The additional liquid from the sauce with also add moisture to the meat. If you accidentally overcook your ham, adding a sauce can help rejuvenate its flavor and texture.

  3. Resting and Cooling the Ham - Any roasted meat needs to rest for 10–20 minutes before carving. This will allow the natural juices to reabsorb into the meat creating a juicier product. The ham should be cooled and refrigerated right away. Portioning the meat into plastic bags and submerging them into cold water is the easiest way to bring down the temperature. Leftovers should be labeled and dated and eaten within the week, if possible.

  4. Save the Bone - Make sure to save the bone for making various soups and stews. The bone is filled with connective tissue and collagen, which provide the prime flavoring of the meat. Other scraps of meat can be added to breakfast potatoes, casseroles, soups and stew for added flavor and texture.

  5. Savor the Memories - If you created a ham dinner you would call a winner, be sure to catalog the recipe right away in your favorite cookbook. Be sure to note the number of servings, accompanying side dishes, sauces and beverages. This will help take the guesswork out of next year’s meal.
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